Creamy Orzo with Roasted Summer Vegetables

This creamy lemon orzo is topped with roasted summer vegetables for a light, easy weeknight meal! This orzo would also be a delicious side dish for roasted chicken or seared salmon!

Course Dinner, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 521kcal

Author Kyleigh Sage

Equipment

Ingredients

Roasted Vegetables

1 bunch asparagus
1 small zucchini
1 small yellow squash
1 small red onion
1 cup cherry tomatoes
2 tablespoons olive oil
2 teaspoons lemon juice
½ teaspoon kosher salt
½ teaspoon black pepper

Creamy Orzo

2 tablespoons olive oil
1 small yellow onion diced
2 cloves garlic minced or pressed
16 ounces orzo
4 cups vegetable stock
1 teaspoon kosher salt
½ teaspoon black pepper
1 cup heavy cream substitute half & half or whole milk
½ cup parmesan cheese
2 tablespoons fresh basil
1 tablespoon lemon juice
2 teaspoons lemon zest optional

US Customary - Metric

Instructions

Roasted Vegetables

Preheat the oven to 400°F.
Cut all the vegetables into bite size pieces (1-2 inches) and arrange on a baking sheet. Then drizzle with olive oil, lemon juice, salt, and pepper and toss gently to coat.
Be sure not to overcrowd the veggies or they might not cook properly, so you may need to use a second baking sheet.
Roast at 400°F for 15-20 minutes or until all the veggies are fork tender and starting to crisp up.
Remove from the oven and set aside.

Creamy Orzo

While the veggies are roasting, make the orzo!
In a large skillet, heat the olive oil over medium-high heat. Add in the onion and garlic and cook for about 5 minutes, until soft and aromatic.
Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.
Then stir in the vegetable stock, salt, and pepper. Bring to a boil and then reduce the heat to a simmer. Then cover and let simmer for 10-15 minutes until the orzo is fully cooked and most of the liquid is absorbed.
Then stir in the heavy cream, parmesan, basil, lemon zest, and lemon juice. Taste and add more salt and pepper if needed.
Serve immediately and top with the roasted vegetables!

Notes

This orzo is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days.

The orzo will soak up the sauce in the fridge, so it's best to reheat on the stove with a little extra broth or cream to add more moisture.

Nutrition